Add the softened cream cheese to a stand mixer or a large mixing bowl and (using the whisk attachment), whip with an electric mixer until smooth (about 2-3 minutes).

Add the heavy cream and whip until smooth, pausing to scrape the sides of the bowl if necessary.

Add the powdered sugar, cocoa powder, espresso powder, and vanilla extract. Using the whisk attachment or electric hand mixer, whip the mixture until stiff peaks form. Set aside.

Line the bottom and edges of a metal loaf pan with plastic wrap. Cover the bottom of a metal loaf pan with an even layer of cookies (break them if necessary).

Add about half of the mocha filling and spread it evenly over the cookies. Add another layer of cookies, then top with the remaining mocha filling, smoothing the top.

Cover and refrigerate for at least 8 hours (or freeze for 4 hours).

When ready to serve, remove from the fridge and carefully invert the cake on a serving platter. Remove the plastic wrap, sllice and serve!